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Technology & Engineering General

Nutrition and Feeding of Organic Cattle [OP

by (author) Robert Blair

Publisher
Cabi
Initial publish date
May 2011
Category
General
  • Hardback

    ISBN
    9781845937584
    Publish Date
    May 2011
    List Price
    $217.5

Classroom Resources

Where to buy it

Out of print

This edition is not currently available in bookstores. Check your local library or search for used copies at Abebooks.

Description

The practice of organic cattle farming has continued to increase in recent years, backed by consumer demand, organizations and governments. Beginning with an overview of the aims and principles behind organic cattle production, this book presents comprehensive information about how to feed cattle so that the milk and meat produced meet organic standards.

Nutrition and Feeding of Organic Cattleprovides a comprehensive summary of ruminant digestive processes and nutrition. The author, past-President of the World Association for Animal Production, utilises years of animal nutrition experience to describe the effects of feeding programmes using approved organic ingredients on cattle productivity, health and welfare. The book also provides up-to-date information on consumer aspects of organic meat and milk, and on production of greenhouse gases by cattle raised organically.

About the author

Contributor Notes

Professor Robert Blair is a recognized expert in animal nutrition and feeding, having served as a Principal Scientific Officer with the UK Agricultural Research Council; Director of Nutrition with Swift Canadian Company; Professor of Animal Science and Director, Prairie Swine Centre, University of Saskatchewan, Canada; and Professor and Head (later Professor Emeritus), Department of Animal Science, University of British Columbia, Vancouver, Canada. Professor Blair is a Past-President and Board Member of the World Association for Animal Production, Rome, Italy; Fellow of the Agricultural Institute of Canada; and a former Editor-in-Chief, Animal Feed Science and Technology, Elsevier, Amsterdam, The Netherlands. Currently he serves as a member of the International Expert Panel, International Centre for Research in Organic Food Systems, Tjele, Denmark and as a member of the Expert Database, EFSA (European Food Safety Authority), Parma, Italy.